This herb roasted chicken with crispy potato wedges is hands down one of my favorite weeknight dinners. It’s the kind of meal that tastes like you spent hours in the kitchen, but honestly takes less than an hour from start to finish.
The chicken comes out golden and juicy with this perfect herb crust that just begs for seconds.
Add those crispy, seasoned potato wedges and a tangy coleslaw on the side, and you’ve got a complete plate that feels restaurant-quality but totally doable at home.
I love how forgiving this recipe is too. Even if you’re new to roasting chicken, it’s nearly impossible to mess up.
Best part? Cleanup is minimal since everything cooks on one pan.
Why You Will Love This Herb Roasted Chicken & Crispy Potato Wedges
Ingredients
- 4 chicken drumsticks
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 4 medium potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded cabbage
- 0.5 cup shredded carrots
- 0.5 cup mayonnaise
- 1 tbsp lemon juice
- 0.5 tsp black pepper
Step 1: Prepare the Chicken and Season
- 4 chicken drumsticks
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
I like to start by patting the chicken drumsticks dry with paper towels, which helps them get that beautiful golden skin. In a small bowl, I combine all the dried herbs, spices, and salt together so the flavoring is even.
Drizzle the chicken with olive oil, then rub the herb mixture all over each piece, making sure to coat every side. I find that getting the seasoning into the crevices really helps build flavor.
Step 2: Prepare the Potato Wedges
- 4 medium potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
While the oven is preheating to 425°F, I cut my potatoes into evenly-sized wedges. Even sizing is key here so they all cook at the same rate.
I toss the wedges with olive oil and then sprinkle on the garlic powder, paprika, salt, and pepper. A good toss in a bowl makes sure every wedge gets coated.
Step 3: Arrange on a Baking Sheet
On a large baking sheet, I arrange the seasoned chicken drumsticks in the center and space the potato wedges around them. I tend to give everything room to breathe so the hot air circulates and helps them crisp up.
Make sure the skin side of the chicken is facing up so it gets nice and golden.
Step 4: Roast Until Golden and Cooked Through
I roast everything at 425°F for about 30 minutes, until the chicken skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. The potato wedges should be crispy on the outside and tender inside.
I find that checking at the 25-minute mark helps me gauge how things are progressing, especially if your oven tends to cook hot or cool.
Step 5: Make the Fresh Coleslaw
- 2 cups shredded cabbage
- 0.5 cup shredded carrots
- 0.5 cup mayonnaise
- 1 tbsp lemon juice
- 0.5 tsp black pepper
While the chicken and potatoes are roasting, I prepare the coleslaw. I combine the shredded cabbage and carrots in a bowl, then stir together the mayo, lemon juice, and black pepper in a separate small bowl.
I pour the dressing over the cabbage and carrots and toss until everything is well coated. The lemon juice adds brightness that balances the richness of the mayo and complements the roasted chicken perfectly.
Step 6: Plate and Serve
Once everything is cooked, I plate the chicken drumsticks and potato wedges on individual plates, then add a generous scoop of coleslaw on the side. The cool slaw against the warm, crispy roasted chicken is absolute perfection.
Storage Instructions
Store: Keep leftover chicken, potatoes, and coleslaw in separate airtight containers in the refrigerator for up to 3 days. The coleslaw is best used within 2 days as it can get soggy.
Freeze: The cooked chicken and roasted potatoes freeze well in freezer-safe containers for up to 3 months. I don’t recommend freezing the coleslaw as it changes texture when thawed.
Reheat: Warm the chicken and potatoes at 350°F for 10 to 15 minutes until heated through. You can also reheat them in the microwave, though the oven keeps them crispier. Serve the coleslaw cold straight from the fridge.
What to Serve With This Herb Roasted Chicken & Crispy Potato Wedges
- Garlic bread or crusty rolls to soak up any pan juices
- Steamed green beans or roasted broccoli for extra vegetables
- A simple green salad with vinaigrette for a lighter side
- Grilled corn on the cob during summer months
- Your favorite dipping sauce like ranch or barbecue sauce
Estimated Nutrition
- Calories: 485
- Protein: 28g
- Fat: 24g
- Carbohydrates: 35g
(Estimated per serving, without optional ingredients)
Herb Roasted Chicken & Crispy Potato Wedges
Ingredients
Method
- Pat the chicken drumsticks dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, dried parsley, dried oregano, salt, and black pepper. Drizzle the chicken with 2 tbsp olive oil, then rub the herb mixture all over each piece, ensuring all sides are coated.
- Preheat oven to 425°F. Cut the potatoes into evenly-sized wedges. Toss the wedges with 2 tbsp olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss again to coat evenly.
- On a large baking sheet, arrange the seasoned chicken drumsticks in the center with the skin side facing up. Space the potato wedges around them, making sure they have room to crisp up without crowding.
- Roast at 425°F for about 30 minutes, until the chicken skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. The potato wedges should be crispy outside and tender inside.
- While chicken and potatoes roast, combine shredded cabbage and shredded carrots in a bowl. In a separate bowl, whisk together mayonnaise, lemon juice, and black pepper. Pour the dressing over the cabbage and carrots, then toss until well coated.
- Once cooked, plate the chicken drumsticks and potato wedges on individual plates. Add a generous scoop of coleslaw to the side. Serve immediately while the chicken and potatoes are hot.
